Classic Buttermilk Biscuits (Nytimes)

"This recipe was in Sunday's NYT magazine section and is attributed to Scott Peacock at the Watershed Restaurant in Decatur, GA. We made some this morning and they were delcious. We varied it a bit--less salt and no lard. NOTE: The oven temp specified is 500 degrees, so keep an eye on your baking time."
photo by PainterCook photo by PainterCook
photo by PainterCook
photo by PainterCook photo by PainterCook
Ready In:
14 biscuits




  • Set rack in upper third of oven and preheat to 500°F.
  • Sift together in bowl cream of tartar and baking soda to make baking powder. In a large bowl, whisk flour, baking powder, and salt. Add the butter. Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4" thick.
  • Make a well in the center of the flour. Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms. (Add 1-2 tbsp.more buttermilk if dough appears too dry.).
  • Immediately turn the dough onto a floured surface. Using floured hands, briskly knead about 10 times until a ball forms. Gently flatten the dough, and using a flouring rolling pin, roll to 3/4" thick. Prick dough with flour dipped fork at 1/2 " intervals.
  • Flour a 2-3" biscuit cutter and stamp out rounds. Arrange on a heavy, parchment-lined baking sheet. Bake only until golden--10-12 minutes.
  • Remove and brush with the melted butter. Serve hot.
  • NOTE: Great for breaksfast right out of the oven with butter and honey. We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture. (Tastes like mini potpies).

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